Print

Creamy Jamaican Rasta Pasta with Jerk Chicken

A close-up of a plate of creamy Rasta Pasta featuring penne, chicken pieces, and bright red, yellow, and green bell peppers.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will make a flavorful, vibrant pasta dish inspired by Caribbean cuisine. This recipe combines tender jerk-seasoned chicken, colorful bell peppers, and pasta in a rich, creamy sauce. It is a satisfying meal perfect for a weeknight dinner.

Ingredients

Scale
  • 1 pound penne pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons jerk seasoning (adjust to your spice preference)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream (or more coconut milk for dairy-free)
  • 1/2 cup grated Parmesan cheese (optional)
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Cook the penne pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and season them with 1 tablespoon of the jerk seasoning, thyme, salt, and pepper. Cook the chicken until it is browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium. Add the chopped onion and all the sliced bell peppers to the same skillet. Sauté until the vegetables begin to soften, about 5 minutes.
  4. Add the minced garlic and the remaining 1 tablespoon of jerk seasoning to the vegetables. Cook for 1 minute until fragrant.
  5. Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 3 minutes to allow the flavors to combine.
  6. Stir in the heavy cream and Parmesan cheese (if using). Continue to cook until the sauce thickens slightly. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  7. Return the cooked chicken to the skillet. Add the drained pasta to the sauce and toss everything together until the pasta is fully coated. Cook for 1 to 2 minutes to heat through.
  8. Taste the pasta and adjust salt or jerk seasoning if needed. Serve immediately, garnished with fresh parsley.

Notes

  • For a spicier dish, increase the amount of jerk seasoning or add a pinch of cayenne pepper with the dry spices.
  • If you prefer shrimp over chicken, cook 1 pound of peeled and deveined shrimp until pink, then add them to the sauce in step 6 instead of the chicken.
  • To make this a one pot rasta pasta, cook the pasta directly in the sauce mixture, adding extra broth or water as needed to keep it from drying out.

Nutrition

Find it online: https://juliameal.com/rasta-pasta-creamy-jerk-chicken-recipe/